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Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University.

Authors: NGOZI Elizabeth , AKINLADE Ademola , ADEOYE Bolade , Sanni S.a.

Publication Type: Journal article

Journal: International Journal Of Food Science And Nutrition

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Abstract

Macronutrient composition of meals consumed by young people had been a major concern of nutritionist across the globe, as this has a direct impact on their growth process. However, it becomes more pertinent for young people who are vegetarians which imply that they may have challenges accessing those macronutrients such as protein which are predominantly available in animal products. The study investigated the macronutrient composition of vegetarian meals served undergraduates of Babcock University. The study carried at Babcock University, Ilishan Remo Ogun State, Nigeria utilized a sample of 210 students. Samples of each cooked food served to the students were collected for each meal served during the whole week. Samples were analyzed chemically according to the official methods of analysis described by the Association of Official Analytical Chemist (AOAC, 2005). All analyses were carried out in duplicate. The proximate analyses results of the samples were analyzed statistically by means of SPSS version 16.0 to calculate the mean and standard deviation. ANOVA was used to determine significant differences between variables and Duncan test was used to separate the means. While significant differences were observed in terms of protein between bread, cornflakes, granular and rice and coleslaw. Beans, Oat, Custard, Eba, Fried Yam, Indomie, Jollof Rice, Jollof Spaghetti/Beans, Pap, Pottage, Rice and Beans and Yam were not significantly different. The highest Energy was found in Cornflakes (1567.89±94.35kcal), highest Protein in Rice and Coleslaw (65.36±1.98% and 20.64±2.91mg respectively). The macronutrients intake of the undergraduates was below RDI. When separated by sex, only female undergraduates met 100% and above of their RDI for protein. This low intake of macronutrients by the respondents can be attributed to meals skipping which was found among respondents in this study.

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NGOZI,E. AKINLADE,A. ADEOYE,B. Sanni,S. . (2017). Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University., 2 (), 79-79.

NGOZI,E. AKINLADE,A. ADEOYE,B. Sanni,S. . "Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University." 2, no (), (2017): 79-79.

NGOZI,E. and AKINLADE,A. and ADEOYE,B. and Sanni,S. and . (2017). Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University., 2 (), pp79-79.

NGOZIE, AKINLADEA, ADEOYEB, SanniS, . Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University.. 2017, 2 ():79-79.

NGOZI,Elizabeth , AKINLADE,Ademola , ADEOYE,Bolade , and Sanni,S.a. . "Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University.", 2 . (2017) : 79-79.

N.Elizabeth A.Ademola A.Bolade & S.S.a. , "Macro-nutrient composition of vegetarian meals consumed by undergraduate students of Babcock University." vol.2, no., pp. 79-79, 2017.

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